Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace.

Autor: Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Stright A; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Richelle E; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Nicolle L; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Baxter L; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Frampton K; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Gorman M; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., McSweeney MB; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.

Publikováno v: Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6694-6706. Date of Electronic Publication: 2024 Sep 01.

An investigation into the sensory properties of luffa (Luffa cylindrica (L.)) seeds and a comparison to other seeds (flax, sunflower, chia, and hemp).

Autor: Stright A; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: 160040s@acadiau.ca., Baxter L; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: 160339b@acadiau.ca., Dolan E; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: 161731d@acadiau.ca., Frampton K; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: 0210951f@acadiau.ca., Richelle E; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: 159767r@acadiau.ca., Ritchie C; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: 151638r@acadiau.ca., Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: 145961m@acadiau.ca., McSweeney MB; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada. Electronic address: matthew.mcsweeney@acadiau.ca.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114746. Date of Electronic Publication: 2024 Jul 14.

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use.

Autor: Baxter L; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada., Dolan E; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada., Frampton K; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada., Richelle E; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada., Stright A; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada., Ritchie C; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada., Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada., McSweeney MB; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 May 08; Vol. 13 (10). Date of Electronic Publication: 2024 May 08.

Sensory properties of thickened and protein-enriched plant-based frozen desserts.

Autor: Ettinger L; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Stright A; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Frampton K; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Baxter L; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Dabas T; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Gorman M; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., McSweeney MB; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.

Publikováno v: Journal of texture studies [J Texture Stud] 2024 Apr; Vol. 55 (2), pp. e12825.

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea).

Autor: Amyoony J; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Dabas T; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Gorman M; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada., McSweeney MB; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.

Publikováno v: Journal of texture studies [J Texture Stud] 2023 Oct 19. Date of Electronic Publication: 2023 Oct 19.